Thursday, October 25, 2007

Acorn Squash, Just So

I made baked acorn squash recently, and enjoyed than more than I thought I might. Sugary sweet and conventionally pretty, this Ann Sheridan of squashes has never been in the first tier of my favorites and I wouldn’t normally pick it out for myself, but these acorn squashes came from my CSA and of course they are to ordinary acorn squash as the apple tree to the trees of the wood. I just baked them cut side down for about thrity minutes, and then flipped them over to add butter, salt and pepper. There is really nothing else you need to add.

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